Filet Mignon in Red Chile and California Raisin Mole with Avocado and Cilantro Sprigs

Submitted by: Robert Del Grande

Southwestern flavors on a tender filet mignon.




    • 6 filet mignon (6 ounces each)
    • Salt and pepper
    • 1 tablespoon olive oil

    Red Chile and Raisin Mole

    • 2 ancho chiles (approximately 1 ounce)
    • 6 large whole allspice berries
    • 12 cumin seeds
    • 1/4 teaspoon dried oregano
    • 2 tablespoons butter
    • 1/2 cup California raisins
    • 4 garlic cloves, peeled
    • 1/2 yellow onion, roughly chopped
    • 1 white corn tortilla, cut into eighths
    • 3 cups chicken broth or water
    • 1/4 fresh hoja santa leaf or 1 tablespoon fresh tarragon leaves
    • 1 teaspoon salt
    • 1/4 cup pumpkin seeds, hulled
    • 1/4 cup pecan pieces
    • 1 ounce bittersweet chocolate


    • 1 large ripe Haas avocado; peeled, seeded and cut into 12 slices
    • 18 Cilantro sprigs


    Searing the Filets

    Lightly season the filets with salt and pepper. Heat the oil in a 10- to 12-inch skillet or sautépan approximately 3 inches deep until very hot. Sear the filets quickly on each side leaving them very rare. Do not overcrowd the skillet. Transfer the seared filets to a plate and reserve. With a paper towel, wipe the sautépan clean of any excess oil and use for the next step.

    Red Chile and Raisin Mole

    Heat the skillet over medium heat. Add the ancho chiles and lightly toast, turning frequently. The chiles are done when they become aromatic and puffed slightly. Caution – Do not allow to burn. Remove the chiles and allow to cool. Remove and discard the stems and seeds. Tear the chiles into small pieces and reserve.In the same sautépan as used above, add the allspice berries and cumin seeds and lightly toast. Then add the oregano and quickly toast. Add the butter to the sautépan with the spice and heat until sizzling. Add the raisins and stir to lightly sauté. Remove and reserve approximately 2 tablespoons of raisins for garnish. Then, add the garlic cloves, chopped onions and tortilla pieces to the skillet and saute until nicely browned and aromatic. Stir frequently. Carefully, stir in the chicken broth and bring the liquid to a boil. Add the hoja santo and salt; simmer for 15 minutes. Remove from the heat and allow to cool for 15 minutes or more.In a second skillet over medium heat, add the pumpkin seeds and toast while stirring, until the seeds puff and pop. Remove the pumpkin seeds and reserve. Similarly, toast the pecan pieces until lightly toasted. Remove and reserve. When the simmered ingredients have cooled sufficiently to safely purée, transfer the ingredients and the liquid to a blender. Add the pumpkin seeds and pecans (but reserve approximately 1 tablespoon of each for garnish). Purée the sauce until smooth. Transfer the purée back to the same deep sautépan. Bring the sauce to a simmer. Add the chocolate and stir until well mixed. If the sauce appears a little thick, add a little water to thin. Return the filets to the sauce. Spoon some sauce over each filet. Slowly cook the filets in the barely-simmering sauce for approximately 5 minutes or to desired doneness. Turn the filets over approximately half way through the cooking period.

    To Serve

    Place a filet in the center of each dinner plate. Spoon some of the Red Chile and Raisin Mole sauce over each filet. Distribute some of the reserved raisins, pumpkin seeds and pecans around each filet. Place 2 avocado slices on top of each filet and garnish with cilantro sprigs.

    Nutrition Facts Per Serving

    Calories 700 (69% from fat); Total Fat 54g (sat 20g, mono 22g, poly 4g, trans 2g ); Cholesterol 135mg; Protein 35g; Carbohydrate 20g; (Dietary Fiber 2g; Sugars 11g; ); Iron 6mg; Sodium 590mg; Calcium 59mg; Potassium 729mg

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